Change of Sensory Evaluation Characteristics of Cooked Rice Over Time

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  • 飯の官能評価の時系列変化
  • メシ ノ カンノウ ヒョウカ ノ ジケイレツ ヘンカ

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Abstract

<p>  The aim of this study is to assess the sensory characteristics of cooked rice by TDS and CATA. Koshihikari, Milky Queen, low-protein rice, and Sasanishiki were used as samples. The sensory characteristics of these samples were different from each other in TDS and CATA, especially those of the low-protein rice. For low-protein rice, “sticky” and “pasty” were selected more often than the other sensory attributes in TDS, and “disliked taste” and “adhesive” were selected frequently in CATA.</p><p>  The relationship between the results in TDS and those of CATA was analyzed by the canonical correspondence analysis, by which it was shown that there were many similarities between them.</p><p>  In this study, the physical characteristics of cooked rice were also measured, and structural observation was carried out.</p>

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